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Tomato, Spinach, Cheddar Quiche – Quick and Easy

I wanted to make a quiche to bring to our ladies Bible study this morning and had to scramble (haha) for ingredients because I’ve been away for the past week and had no fresh veggies in the house. No problem! (Alas no picture either because, as usual, I was running late and forgot to snap one! Just imagine this with beautiful chunks of red tomato throughout – very impressive but so easy!)

Blend in blender:

4 eggs

1 1/2 cups milk

3-4 tablespoons flour (GF if desired)

1/2 teaspoon salt

1/4 teaspoon dry mustard

few scrapings nutmeg

Toss together in bowl:

1 1/2 grated cheddar cheese

1/2 medium onion, chopped

1 cup frozen spinach, squeezed in paper towel

1 c fresh tomato, cored, seeded and chopped, or equivalent of canned diced (let sit on paper towel for a few minutes to remove excess water)

1/8 teaspoon crushed red pepper

1. Turn cheese and veggie mixture into oiled pie pan.

2. Pour blended liquid mixture over.

3. Bake in preheated 425 degree oven for 15 minutes, then at 300 degrees for additional 30-45 minutes. It’s done when it doesn’t jiggle and when knife inserted into center comes out clean.